Blueberry Swirl Cheesecake

For his birthday my husband requested a Blueberry Cheesecake with Grumpy Smurf saying "I Hate Birthdays" on it... Ask and you shall receive LOL.

Blueberry Swirl:

1 1/2 cups blueberries

1/4 cup sugar

2 TB water

1 TB cornstarch

1 TB fresh lemon juice

Crust:

2 cups vanilla wafer cookie crumbs

3 TB melted butter

1/2 tsp cinnamon

Filling:

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup ricotta cheese

1 cup sugar

2 tsp vanilla

4 large eggs(room temp)

2 TB flour

Blueberry Swirl:

Combine  berries, sugar and cornstarch in a medium saucepan over medium heat.










Bring to a boil and cook 2-3 minutes stirring often until nicely thickened, stir in lemon juice. Mash berries lightly. Set aside and cool completely.

Crust:

Preheat oven to 350 degrees

Combine crumbs, butter and cinnamon in a bowl and mix well.











Press evenly into the bottom and slightly up the sides of a 9 inch spring form pan.

Bake for 10 minutes, cool completely.

Place a large pan of water on the bottom rack in the hot oven. 

In a large bowl beat cream cheese until fluffy. Gradually add sugar, beating until smooth.

Beat in sour cream and ricotta and vanilla, beat well, stop and scrape sides and beat again.

Reduce speed to low and add eggs, 1 at a time, then flour until just blended. Do Not Over Beat after adding eggs!

Pour into cooled crust.











Drizzle blueberry sauce over the batter and run a knife through it to swirl. Be careful not to over-swirl, I have a tendency to go overboard on my swirling LOL

Place a rack on top of the water pan(you can have your pan of water on a lower oven rack if you dont have an extra rack) and place the cake on top of the water.

Bake for 60 minutes until just set. RESIST THE TEMPTATION TO PEEK DURING BAKING!!!The more you peek, the higher the chance of cracking. Only open that door at the end to check if it is just set and try to do that as quickly and gently as possible.

Turn off the heat and let stand for 45 minutes in the oven.

Remove from the oven, immediately run a sharp knife around the edge of the pan(don't remove spring form though) then cool completely.

Cover and refrigerate overnight. Remove spring form....feel free to serve from here, but I am doing a bit of decorating with my Icing Image and a bit of blueberry frosting.

Blueberry Frosting:

2 oz cream cheese, room temp

1 oz butter, room temp

1 tsp lemon juice

1/2 tsp lemon zest

2 TB pureed blueberries

2-3 cups powdered sugar

Beat cream cheese and butter with lemon juice, zest and blueberries. Slowly add powdered sugar to a good stiff consistency.

Scrape into a pastry bag and pipe onto cake around the edges.

Who has leftovers, right? but if you do slice it into individual slices, and place on a baking sheet. Freeze thoroughly, then wrap each piece individually. 

Just pull one out when you need a treat! Allow to defrost for a little bit. (in the fridge for following food safety protocol LOL)